Pumpkin Cookies

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When the cooler temperatures of fall arrived, I used to make lots of soup and baked goods.  I use the past tense because down south, the cooler temperatures don’t arrive until winter. 

One of my favorite recipes to make during the fall was pumpkin cookies.  I was given this recipe from a co-worker many years ago after she brought in a plate of cookies to share one day.

To make the cookies, you will need:

1 cup of shortening

1 cup of sugar

1 cup of pumpkin(you can use canned pumpkin or pureed cooked pumpkin)

1 cup of either dates, raisins, or coconut

1 cup of chopped nuts

Sift together in a separate bowl:

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

2 cups flour


Cream the shortening, sugar and the pumpkin together until well blended. Gradually add the sifted dry ingredients and mix until well blended.  Add the dates, raisins or coconut and mix by hand until well blended.  Add chopped nuts if desired.

Using teaspoons, drop the batter onto cookie sheets.  Bake for about 8 to 10 minutes at 375 degrees.  When done, the cookies should be slightly brown on the bottom.

I have made these cookies without the nuts and the raisins(or dates and coconut) and they still taste great!  My favorite part about these cookies is that they taste great, but they still aren’t too sweet. 



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